Aloo Curry

This aloo curry is made with tender chunks of potato and tomatoes cooked in a rich and creamy, spicy coconut curry sauce. This flavorful curry comes together in about 30 minutes and is incredibly simple to make!

Serve this potato curry over some instant pot basmati rice, with this coconut jasmine rice and some homemade naan to make it a full meal. It's awesome.

Spicy, creamy, and packed with the most incredible flavor, this easy potato curry is the ultimate comfort food. The fresh ground spices used add to it's wonderful flavor, and the heat can be adjusted to your liking.

It comes together in just a few easy steps too. It's not hard to make at all, even though the ingredients list seems long (don't be intimated!!). If you've made another Indian curry like this kerala egg curry, saag aloo, or cauliflower tikka masala, you know that flavorful Indian cuisine is ultra easy to make!

Why this aloo curry recipe works

• It comes together in under 30 minutes, making it perfect for busy weeknights or even meal prep.
• It's vegetarian made with potatoes, but can easily be made vegan or you can add meat if you'd like.

Ingredients

Let's talk spices. I HIGHLY recommend using as many fresh, whole spices as you can in this recipe. The flavor of the potato curry is best when using fresh spices.

I use whole cumin seeds, coriander seeds, and yellow mustard seeds. In addition to these whole spices, I also highly recommend using fresh ground spices where whole spices can't be found. In addition to turmeric and cayenne pepper, a homemade garam masala seasoning is amazing (you can use store bought too).

Ghee (learn how to make ghee from butter) is used to sauté the aromatics (onions, garlic, ginger). Ghee is basically clarified butter where all the milk solids have been removed. It has a wonderful nutty flavor and is used in a lot of Indian cooking.

Full fat coconut milk is highly recommend to get the creamy results we're after. I find light coconut milk to be too watery.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Variations and substitutions

• Substitute coconut oil for the ghee and vegetable stock for the chicken stock to make this vegan.
• Mix in pieces of chicken, beef or pork to add more protein to the dish. You can also add a can of chickpeas (drained).
• Adjust the amount of cayenne pepper to your spice preference - add more for more spice and reduce it for less spice.
• While yukon gold potatoes work the best, you can substitute any waxy potato, or even a russet potato in a pinch (though waxy potatoes will hold up better).
• Use jarred ginger and garlic for convenience if desired. You can also use coriander powder and cumin powder if you don't have time to toast and grind your own spices.
• Add in a cup of chopped zucchini, eggplant, green beans, cauliflower or vegetable of your choice.
• To make it extra tomato-ey, add in another can of diced tomatoes.

Step by step instructions to make this potato curry recipe

1. Heat the ghee in a large high sided skillet or Dutch oven over medium heat. Add the onion, garlic and ginger for a cook time of 3-5 minutes until softened and starting to brown lightly.

2. Add the spices and cook for 1-2 minutes, stirring often so they don't burn.

3. Add the tomatoes and cook for 2-3 minutes.

4. Add the potatoes, broth and coconut milk and bring to a simmer. Cook for 25 minutes, until potatoes are tender and can be easily pierced with a fork. Taste and add additional salt if needed.

Remove and serve garnished with fresh cilantro and/or cool yogurt on the side. Also great served with steamed rice and naan, roti, and/or paratha bread. Don't forget to cool off with a refreshing traditional mango lassi!

How to toast and grind fresh spices

1. Place the whole spices in a skillet over medium low heat. Cook, stirring often until they start to become fragrant (you'll smell them). Do make sure you stir often to avoid burning them.

2. Once toasted, use a mortar and pestle or a spice grinder to grind them. I personally love my mortar and pestle and it's quick and easy to use with minimal cleanup.

Expert tips

1. Cut the potatoes in 1 inch cubes for the best results. They will cook quicker this way.
2. Use a high sided skillet so you can fit all the ingredients in easily.
3. Watch the spices while they toast as they can burn easily.
4. If the curry is too thin, simmer for additional time until it thickens to your preference.
5. If curry is too thick, stir in additional stock or coconut milk.

Frequently asked questions

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